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My review
Signature Pumpkin Pie
McCormick Spice
"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."
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Ingredients
1 h servings 310 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
- Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
- Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
Footnotes
- Tips
- Test Kitchen Tip:Â Use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves in place of the Pumpkin Pie Spice.
- Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick® Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.
Nutrition Facts
Per Serving: 310 calories; 13.3 g fat; 41.8 g carbohydrates; 7.5 g protein; 63 mg cholesterol; 326 mg sodium. Full nutrition
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Reviews
Read all reviews 2635 Ratings
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Most helpful positive review
11/18/2012
My youngest son and I made this pie together. Because I'm low on time and energy, I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer, it was less than five minutes...
Most helpful critical review
11/25/2017
There is no sugar in this recipe, absolutely needs sugar, preferably brown sugar and double if not triple the pumpkin pie spice, especially is using organic pumpkin as I did.
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11/18/2012
My youngest son and I made this pie together. Because I'm low on time and energy, I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer, it was less than five minutes...
11/18/2012
This has been my "go-to" recipe for years, it's never failed me. To keep the pies from cracking while baking, I always put a pan of water on the bottom rack
11/29/2014
This recipe is excellent as is. Here are some helpful tips: 1) cover the edges of the pie crust with foil and pre-bake it in the oven until it's half way cooked so that the crust does not get s...
11/16/2012
Tried this pie at a pre-Thanksgiving "pie testing" at work. It's really good! I think the McCormick Pie Spice must be the perfect blend of spices (which makes it easy for a person like me who al...
11/16/2012
We tried it with Graham Cracker crust. The condensed milk makes it very hearty and the spice gave it a nice kick!
11/18/2012
Mmmm...this is very good pumpkin pie. I used a pre-made graham cracker crust, and it really took 5 minutes to make. Easy as pie. :) Next time I'll use a homemade crust. My favorite is Chef J...
11/22/2012
Yum yum yum! Easy to prepare and tasty to eat. Loved the whipped cream too! Big hit!
11/30/2014
Great pie recipe. This was my first time making pumpkin pie so this will be my go to recipe. Next time I would like to try making the crust from scratch!